are you brewing extract beers? if so, look into the 'extract stall' or '1.02 stall' with extract and 'late extract additions'. many extract brews like to peeter out at 1.02. there's some simple ways to help with this and achieve lower FGs.

are you brewing extract beers? if so, look into the 'extract stall' or '1.02 stall' with extract and 'late extract additions'. many extract brews like to peeter out at 1.02. there's some simple ways to help with this and achieve lower FGs.

I did find a thread on decreasing FG, but didn't find any real processes except maybe stirring a little and increasing the temps at the end of the ferment stage. I might try those with my Wheat Beer that seems stuck at 1020 for a week now.

Not sure if I should sprinkle a little more yeast after I stir it up or if there's enough live yeast left in there.

I did find a thread on decreasing FG, but didn't find any real processes except maybe stirring a little and increasing the temps at the end of the ferment stage. I might try those with my Wheat Beer that seems stuck at 1020 for a week now.

Not sure if I should sprinkle a little more yeast after I stir it up or if there's enough live yeast left in there.

Thanks for the help,
Tom

warming and rousing can definitely help a stuck ferment, but if an extract beer finishes ~1.02, it's probably not stuck. adding yeast to a stuck ferment works too, but again..... the late extract addition is a great method to help the attenuation levels of the extract you use. also sticking with DME, and not LME helps. using light extracts and getting color and flavor from steeping grains instead of using dark or amber extract really helps.